Drain spinach. Put half into a food processor with the oil, cheese, almonds, garlic and salt. Process until finely chopped. Add remaining spinach and process until a thick purée. (This can alsobe done in a blender, in several batches.

To serve, pour over hot pasta. Toss to coat. Gently stir in tomatoes and ham. Top with cheese.Make Ahead: Prepare the pesto as directed. Refrigerate in an airtight container up to 3 days. Bring to room temperature before using.If you've ever made pesto with fresh basil, you already know how easy it is. For a new take, try this one that uses spinach instead.